Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	September 8, 2001 - Issue 44
	Hot Breads

Fall is just around the corner. Along with cooler weather comes soups and stews. And, they are just not complete without some hot bread to compliment them.
Fry Bread
	Ingredients: 4 cups white flour 1/2 teaspoon salt 1 tablespoon baking powder
Directions:
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam
Wild Sage Bread
Ingredients: 1 package dry yeast 1 cup cottage cheese 1 egg 1 tablespoon melted shortening 1 tablespoon sugar 2 teaspoons crushed dried sage 1/2 teaspoon salt 1/4 teaspoon baking soda 2 1/2 cups flour
Directions:
Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast. Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed. Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes. Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
Buttermilk Biscuits
	Ingredients: 2 cups self-rising flour 1/4 teaspoon baking soda 1/4 cup butter or margarine 3/4 cup buttermilk
Directions:
Preheat oven to 425º In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center. Add the buttermilk all at once; stir until moistened. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.

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